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CATEGORY CUISINE TAG YIELD
Fruits January 199 1 Servings

INGREDIENTS

1 3/4 c Essencia, or other sweet
dessert wine
2 1/2 c Fresh pink grapefruit juice
from about 6
grapefruits
1/2 c Plus 2 tablespoons sugar
2 T Light corn syrup
1 T Grenadine syrup
1 1/2 t Grated pink grapefruit peel
2 c Fresh or frozen cranberries
1 1/2 c Water
1 c Tawny Port
1 c Sugar
2 1/4 lb Ripe pears, peeled
quartered
cored
1 3/4 c Plus 2 tablespoons
Gewurztraminer or
other dry white wine
3/4 c Sugar
2 T Light corn syrup
Fresh mint leaves

INSTRUCTIONS

For Grapefruit Sorbet:  Boil 1 cup wine in heavy small saucepan until
reduced to 1/4 cup,  about 6 minutes. Pour into large bowl. Add
grapefruit juice, sugar,  corn syrup, grenadine and peel; stir until
sugar dissolves. Mix in  remaining 3/4 cup wine. Refrigerate until
cold.  For Cranberry Sorbet:  Cook all ingredients in heavy medium
saucepan over medium-high heat  until berries pop and soften, stirring
frequently, about 10 minutes.  Puree in processor. Strain into bowl.
Refrigerate until cold.  For Pear Sorbet:  Combine pears and 1 cup plus
2 tablespoons wine in heavy medium  saucepan over medium heat. Cover
and cook until pears are tender,  about 8 minutes. Puree pear mixture
and sugar in processor. Mix in  3/4 cup wine and corn syrup. Chill
until cold.  Process each mixture separately in ice cream maker
according to  manufacturer's instructions. Freeze in covered
containers. (Can be  made 1 week ahead.)  Using oval-shaped ice cream
scooper, place 1 scoop of each sorbet on  each plate. Garnish with
mint.  Serves 8.  Bon Appetit January 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11165
Calories From Fat: 187
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 394.2mg
Potassium: 6446.9mg
Carbohydrates: 1851.5g
Fiber: 109.3g
Sugar: 675.5g
Protein: 10.6g


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